I chose to make peach cobbler for this week's Project Pastry Queen. The recipe I was supposed to make was Shawnda's choice: Prosciutto Tostadas. You should head over to the Pastry Queen website to check out everyone's take on the recipe. I was intrigued by the tostadas part, but topping the tostada was shrimp and prosciutto. Since I'm not a seafood lover, I scanned the cookbook to find something else. Peaches usually aren't very good yet in Colorado, but when I walked into the grocery store, I could smell them. Maybe they're early this year like everything else. I grabbed a bunch of peaches and brought them home.

This is a fantastic cobbler recipe, and it's really easy. You brown the butter, which gives it an awesome nutty quality and adds tremendous flavor. Then you mix a few other ingredients together and dump it on top of the butter. Finally, you slice your peaches (but you can leave the skin on) and arrange those on top. While it bakes, the batter moves to the top, forming a great crust. I halved the original recipe and made them in ramekins for individual cobblers. Also, since it's 800 degrees outside, I made these in my convection toaster oven, and I think that's why the batter spilled over the edges a bit. I think if I would have baked them in the regular oven, that wouldn't have happened. These left me wishing I had a big scoop of vanilla ice cream to put on top.

In a small saucepan, melt your butter over medium-high heat until it bubbles and turns brown. It'll start to smell nutty. Keep an eye on it because it will turn from brown to burned quickly. Remove from heat and divide evenly between the ramekins (about 1-2 tablespoons per ramekin).

In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir in the vanilla and milk until combined. Divide this evenly among the ramekins, but do not stir it in. Just place it on top of the butter.

Wash and dry your peach and cut it into 16 slices (you'll want 4 slices per quarter). Arrange 4 slices on top of the batter in each ramekin. Again, do not stir the peaches in--just place them on top.

Bake for 25-30 minutes until the tops turn golden brown. While baking, the batter will rise to the top and form the crust. Let cool slightly before serving.

These look so cute & tasty! I love them :)
In response to your comment on my site, I've known FB was down for a while. I could tell because I stopped getting buzz & comments. I emailed them, and sure enough, they're having sitewide issues AGAIN.

Made this tonight. Forgot the brown sugar and to be honest you don't miss it! I used canned peaches, I guess they were plenty sweet on their own. I used one can, but next time I will use two. Thanks for sharing the recipe.

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Welcome!

Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude.